| 000 | 01511nam a2200373 a 4500 | ||
|---|---|---|---|
| 005 | 20250918170618.0 | ||
| 008 | 120918s2010 dcua b 101 0 eng | ||
| 020 |
_a9780841225619 (hbk.) _cRM541.37 |
||
| 020 | _a0841225613 (hbk.) | ||
| 039 | 9 |
_a201306201040 _bzabidah _c201306141606 _drasyilla _c201306141606 _drasyilla _y09-18-2012 _zbinar |
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| 040 |
_aDLC _cDLC _dYDX _dYDXCP _dBTCTA _dBWX _dDLC _dUKM |
||
| 090 | _aTX558.S7C494 | ||
| 090 |
_aTX558.S7 _bC494 |
||
| 245 | 0 | 0 |
_aChemistry, texture, and flavor of soy / _c[edited by] Keith R. Cadwallader, Sam K. C. Chang ; sponsored by the ACS Division of Agricultural and Food Chemistry. |
| 260 |
_aWashington, DC : _bAmerican Chemical Society, _c2010. |
||
| 300 |
_axii, 412 p. : _bill. (some col.) ; _c24 cm. |
||
| 490 | 1 |
_aACS symposium series ; _v1059. |
|
| 504 | _aIncludes bibliographical references and index. | ||
| 650 | 0 |
_aSoyfoods _vCongresses. |
|
| 650 | 0 |
_aPlant proteins _vCongresses. |
|
| 650 | 0 |
_aSoybean _vCongresses. |
|
| 650 | 0 |
_aFood _xAnalysis _vCongresses. |
|
| 700 | 1 |
_aCadwallader, Keith R., _d1963- |
|
| 700 | 1 |
_aChang, Sam K. C. _q(Sam Kow-Ching) |
|
| 710 | 2 |
_aAmerican Chemical Society. _bDivision of Agricultural and Food Chemistry. |
|
| 830 | 0 |
_aACS symposium series ; _v1059. |
|
| 907 |
_a.b15473636 _b2019-11-12 _c2019-11-12 |
||
| 942 |
_c01 _n0 _kTX558.S7C494 |
||
| 914 | _avtls003512796 | ||
| 990 | _aza | ||
| 991 | _aFakulti Sains dan Teknologi | ||
| 998 |
_at _b2012-05-09 _cm _da _feng _gdcu _y0 _z.b15473636 |
||
| 999 |
_c530533 _d530533 |
||